Kali Kamod – Organic Unpolished Brown Rice Price 140/- KG

There is an illustrative list of heritage rices that are traditionally used for preparing different kinds of food listed in a paper ‘Traditional Culinary Uses of Selected Rice Landraces of India’ by Dr.Debal Deb. It mentions that the Kali Kamod is an excellent grain if you plan to make payesh. The outer and inner coat of this grain is black, hence giving it the name Kali Kamod. But when semi-milled it takes a slightly green-cream hue.

In another report stated by the NGO Vaagdhara, it states that until a couple of decades ago, the indigenous Bhil community of Banswara district in the state of Rajasthan cultivated at least 25-30 different types of crops on the same piece of land. Things however changed with the advent of green revolution. Kali Kamod was one of those varieties, and this NGO has been working with tribe to encourage them to conserve, and cultivate a diverse range of crops on their land.

Conserved and Cultivated by Swami Dayananda Farms, Manjakkudi

Native to Chhattisgarh

Brown Rice

It is recommended to store rice in a cool, dry
area. If it needs to be preserved for a long period, say over a month or more,
dried neem leaves can be added into the pack/box. It is better to avoid storing
in humid areas as this would cause pests to form faster. Since our heritage
rice is purely organic, the husk is sweeter, which in turn could invite pests
if not stored as suggested above.

Raw Rice : Soak the Kali Kamod (Black Skin) for 2-3 hours before cooking. Cook it in the
ratio of 1:4 (For 1 cup rice, add 4 cups water). Please adjust the water ratio
according to your preference.

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Kali Kamod – Organic Unpol...